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Iberian Meeting on Rheology

IBEREO 2019: Proceedings of the Iberian Meeting on Rheology (IBEREO 2019) pp 54–58Cite as

Microstructure, Rheology, and Composition of a Spanish Cheese

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Part of the book series: Springer Proceedings in Materials ((SPM))

Abstract

Afuega’l Pitu atroncau cheese, Blancu (B) and Roxu (R) varieties, were collected at 30 days of ripening from 9 farms (B1−B9 and R1−R9) to determine the biochemical and linear viscoelastic parameters, as well as the microstructure. B and R samples exhibited fused casein particles in the protein matrix with a high packing effect and different fat distribution. The lowest total solids content led to the lowest stress amplitude (σmax) and gel strength (G*). B samples exhibited higher values of strain amplitude (γmax) and σmax than R, but with a similar solid-like character (tanδ).

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Author information

Authors and Affiliations

  1. Food Technology Area, Faculty of Sciences, University of Vigo, Campus Universitario As Lagoas s/n, 32004, Ourense, Spain

    Lorena Piñeiro & Inmaculada Franco

  2. Department of Applied Physics, Faculty of Sciences, University of Vigo, Campus Universitario As Lagoas s/n, 32004, Ourense, Spain

    Clara A. Tovar

  3. CEFT, Departamento de Engenharia Mecânica, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal

    Laura Campo-Deaño

Authors
  1. Lorena Piñeiro
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  2. Inmaculada Franco
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  3. Clara A. Tovar
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  4. Laura Campo-Deaño
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Corresponding author

Correspondence to Lorena Piñeiro .

Editor information

Editors and Affiliations

  1. Department of Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

    Francisco José Galindo-Rosales

  2. Department of Mechanical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

    Laura Campo-Deaño

  3. Department of Mechanical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

    Alexandre M. Afonso

  4. Department of Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

    Manuel A. Alves

  5. Department of Mechanical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

    Fernando T. Pinho

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Piñeiro, L., Franco, I., Tovar, C.A., Campo-Deaño, L. (2020). Microstructure, Rheology, and Composition of a Spanish Cheese. In: Galindo-Rosales, F., Campo-Deaño, L., Afonso, A., Alves, M., Pinho, F. (eds) Proceedings of the Iberian Meeting on Rheology (IBEREO 2019). IBEREO 2019. Springer Proceedings in Materials. Springer, Cham. https://doi.org/10.1007/978-3-030-27701-7_12

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  • DOI: https://doi.org/10.1007/978-3-030-27701-7_12

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-27700-0

  • Online ISBN: 978-3-030-27701-7

  • eBook Packages: EngineeringEngineering (R0)

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